Cuisine
Time
35 mins mins
Servings
6 people people
Preheat oven to its highest temperature.
In a mixing bowl, combine the eggs and cooled syrup and pass through a sieve twice, to remove the stringy parts of the eggs. To avoid excess caramelization and potential burning when cooking, carefully remove any bubbles from the egg mix by skimming the bubbles off the top, then wiping around the sides of the bowl with kitchen paper to remove any smaller bubbles at the edge.
Dust your work surface with plain (all-purpose) flour to prevent the pastry sticking, then, using a 7cm (2 3/4 inch) round cookie cutter, cut the ready-rolled puff pastry into circles. Line 20 muffin tins, fairy cake tins or egg tart cases, if available, with the pastry and press it firmly into place, making sure the pastry is flush against the sides to prevent bubbling during baking.
